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Ingredients

2 tbsp pine nuts, roasted

1 tbsp roasted garlic

1 tbsp lemon zest

Salt and pepper to taste

1 tbsp olive oil

1 tbsp lemon juice

1 lb sea scallops

Preparation

Rinse and blot dry sea scallops. Remove the tough muscle from the side of the large scallops. Heat a sauté pan over medium-high heat, add the olive oil and sear the scallops until golden brown on both sides. About 1-2 minutes per side. Scallops should yield easily when gently pressed.

For the gremolata, combine the parsley, lemon zest, garlic and pine nuts on a cutting board. Chop fine. Place the mixture in a bowl. Add the lemon juice, olive oil and season with salt and pepper.

Top the warm scallops with the gremolata. Use additional whole toasted pine nuts and parsley for garnish.